Executive Chef

Arcis Golf•Weston, FL

38d

About The Position

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: The Club at Weston Hills, Weston, Florida Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits.

Requirements

Previous experience in a large-scale Chef leadership role overseeing both a la carte and banquet operations.
High school diploma or equivalent required.
Bachelor’s degree, Culinary degree or certificate preferred.
Strong attention to detail, planning and organizational skills
Experience supervising others and leading a team
Strong verbal and written communication skills
Strong administration, ordering, inventory, invoicing experience required
Professional leader able to mentor and inspire team members
Professional collaboration as part of a senior team in a multi-department organization
Hands on mentor, trainer, developer of culinary team members
Diligent focus on COS and COGS metrics
Impeccable cleanliness and Servsafe standards
Food service permit as required by local or state government agency.
ServSafe Food Safety "Manager" certification must be obtained within 30 days of hire.

Nice To Haves

Bachelor’s degree, Culinary degree or certificate preferred.

Responsibilities

Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures.
Responsible for selection, development and retention of talented culinary staff.
Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently.
If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action.
Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product.
Review guest and member surveys and feedback and determine appropriate plan of action if appropriate.
Engineer all menus items to ensure quality and proper margins.
Create and execute short term and long term operational and financial plans for the department to improve quality and financial results.
Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws.
Creates menus as needed for events, custom events, daily features and so on.
Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company.
Maintains constant communication between departments and keeps other departments informed about special programs and events.